Wild Mushroom Stock
- Total Time
- 1 hour, 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup olive oil
- 4quarts wild mushrooms, coarsely chopped
- 4quarts white mushrooms, coarsely chopped
- 3heads garlic, halved
- 4cups chopped onion
- 4cups chopped celery
- 1½cups moderately packed flat-leaf Italian parsley (including stems)
- 6sprigs thyme
- 1tablespoon black peppercorns
Nutritional analysis per serving (2 servings)
42 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place an 8-quart or (preferably) larger casserole or stockpot over high heat, add the olive oil and heat until shimmering. Add the mushrooms and cook, stirring often, until they soften and release their liquid. Continue to cook until the liquid has evaporated and the mushrooms begin to brown; it may take about 45 minutes.
- Step 2
Add the garlic and cook until it begins to soften, about 3 minutes. Add the onions and celery and reduce the heat to medium. Sauté until the vegetables are tender, about 5 minutes.
- Step 3
Add the parsley, thyme and black peppercorns and about 7 quarts of water (should be just enough to cover). Simmer for 45 minutes and strain through a fine-mesh strainer into a heatproof bowl. Cool, cover and refrigerate; may be frozen for up to 3 months.
Private Notes
Comments
What do you do with all the lovely mushrooms from this stock? I can’t afford to discard them! Used in the soup perhaps?
I'd suggest making a puree of the leftover shrooms and veggies and use to enrich future soups and sauces
This stock is rich in flavor and a great vegetarian base for many soups. I didn’t know the importance of having a homemade stock on hand until I made a vat of this and repurposed it several times. I used wild mushrooms and dried shiitakes left from a previous recipe and excluded the white mushrooms and celery. Then followed the instructions as written. I’m definitely making this again!
What do you do with all the lovely mushrooms from this stock? I can’t afford to discard them! Used in the soup perhaps?
I'd suggest making a puree of the leftover shrooms and veggies and use to enrich future soups and sauces
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